Specifications

Specifications include,
but are not limited to:It is the University's
intent to enter into an Agreement with the
Selected Firm to provide consulting services for
theevaluation of the current dining service
program, assist in the development of a RFP for
food service management,assist with the
evaluation of the proposals and selection
process,. In order to achieve this goal the
Selected Firmwill be requested to provide, at a
minimum, those services outlined in this
section. The Selected Firm will beexpected to
provide the following with regard to the
Universitys Dining Services:5.1 TASKSA. (Phase
I): Dining Service Program Review and
AssessmentContractor shall:1. Gather and
evaluate necessary information about current
residential, retail, and catering,
bygathering/reviewing documents and information
and conducting operational observation site
visit(s) to touroperations and interview key
stakeholders.2. Review and evaluate current meal
plan structure and recommend changes that will
enhance the residentialdining experience for
students and enhance the financial performance
of the operation.3. Assess all aspects of the
program including but not limited to food
quality and variety, service,
cleanliness,operational efficiency, and customer
satisfaction.4. Compare current program to
nationally recognized programs and industry
leaders such as those identified bythe Princeton
Review and National Association of College &
University Food Services ("NACUFS").5. Complete
an executive summary report of key findings and
recommendations for enhancing the program.6.
Review and evaluate current retail dining
structure and recommend changes that will
enhance the overalldining experience for
students, faculty and staff of the university
and enhance the financial performance of theoperation.